The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tiger Prawn Gochujang Gnocchi with Cucumber Radish Salad
Bold Korean flavors meet Italian comfort in this vibrant dish. Juicy tiger prawns and pillowy gnocchi are coated in a sticky gochujang sauce, balanced with lime and tamari. Served with a crisp cucumber and radish salad, plus tender pak choi and spring onions. Delish!
Prep in 10
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 tsp sesame seeds (Sesame)
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 unwaxed lime
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 pak choi
- 25g honey
- 4 radish
- 2 garlic clove
- 3 spring onion
- 1 midi cucumber
- 180g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
Nutritional Information
Calories: 551
Protein: 24g
Carbs: 64g
Fat: 23g
Ingredients
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 garlic clove
- 2 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 4 radish
- 25g honey (use half)
- 1 unwaxed lime (use half)
- 1 midi cucumber (use half)
- 1 tsp sesame seeds (use half) (Sesame)
- 1 pak choi (use half)
- 3 spring onion
- 90g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
Nutritional Information
Calories: 566
Protein: 25g
Carbs: 66g
Fat: 23g
Tiger Prawn Gochujang Gnocchi with Cucumber Radish Salad
Bold Korean flavors meet Italian comfort in this vibrant dish. Juicy tiger prawns and pillowy gnocchi are coated in a sticky gochujang sauce, balanced with lime and tamari. Served with a crisp cucumber and radish salad, plus tender pak choi and spring onions. Delish!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to the boil
- Pull out a large frying pan, a medium bowl, a grater, a measuring jug & a sieve
Prep the ingredients
- Trim and cut the pak choi into bite-sized pieces. Slice the spring onions into 2cm pieces. Thinly slice the garlic
- Zest and quarter the lime. thinly slice the radishes. Cut cucumber into matchsticks. Slice the prawns in half through the middle
Gnocchi time
- Add the gnocchi to the saucepan and simmer for 2 mins, or until they float to the surface, then drain. Stir 1 tbsp oil through the gnocchi to prevent sticking
Simmer simmer
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the prawns and cook for 4 mins, until turning pink
- Add the pak choi, garlic and spring onions and cook for another 2 mins, until the veg is soft and the prawns are cooked through
- Add 100ml water (50ml for 1 person), the gochujang, honey, ginger & garlic paste, lime zest and half the tamari and simmer for 2-3 mins, until the veg is soft and the prawns are cooked through
- Add the gnocchi and the juice from 1 lime wedge. Stir to coat
Assemble the salad
- In the medium bowl, combine the cucumber, radish, the juice from 1 lime wedge, the remaining tamari, 1 tsp oil and a pinch of salt
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the gochujang gnocchi between bowls, with the cucumber salad alongside. Sprinkle over the sesame seeds. Garnish with the remaining lime wedges
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